Ingredients
Serves 3-4
1 tbsp extra virgin olive oil
1 large onion, finely chopped
300g leeks, slices
1 1/2 litres of vegetable stock
1/2 green cabbage, shredded
150g green lentils, rinsed
125g spinach
1 large bunch parsley
Method
1. Heat the oil in a large saucepan and lightly sauté the onion and leeks until soft.
2. Add the lentils, shredded cabbage and stock to the pan.
3. Cook for 30 minutes until the lentils have softened.
4. Add the spinach and remove from the heat once wilted.
5. In batches, pour the soup into a blender and blitz for 60 seconds until the mixture is smooth.
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